1. Preheat the
oven to 150C, 300F, Gas Mark 2. Heat the butter and oil in a large frying pan
until hot, add the chops and sauté for 5 minutes on each side until browned.
Remove to an ovenproof serving platter, season with salt and pepper, cover with
aluminium foil and place in the oven to keep warm and continue cooking.

2 . Reheat the oil
in the pan, add the shallot and sauté for 2 minutes.

3. Add the
mushrooms and beer to the frying pan, mix well and cook over low heat for about
10 minutes, turning from time to time until the mushrooms are soft.

4. Add the cream,
mix well and simmer for a further 5 minutes.

5. Season the
sauce with salt and pepper then stir in the chervil and mix well.

6. To serve -
remove the chops from the oven and pour the sauce over the top of them. Serve
immediately.

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